Toffee-Mocha Cream Torte
Total TimePrep: 20 min. + cooling Bake: 20 min. + cooling
A wonderful balace of flavors!! Will make again!!
I made this when my kids were 5 and6 years old. I lost the recipe and thought they forgot about it. Then one day my 18 year old daughter ask me mom can you find the recipe for the toffee cake that you made a long time ago? Well I found it and it has been added to every holiday, birthday for them both. I even had to make it for my daughters wedding cake. So I guess you can say it is a very big hit in my family.
I had to use my own gluten free chocolate cake recipe, so I can't actually comment on that part, but this is scrumptious! It had everyone swooning. I used a bit more instant coffee because we like a stronger coffee flavor. I also spread the topping on the sides so more toffee bits could be stuck on. Super fantastic.
I've been making this cake for several years now and always get compliments on it. I sometimes use a German Chocolate Cake recipe for the cake portion, and use toffee bits and mini chocolate chips in place of the Heath candy bars. I also substitute powdered cocoa (about 2 teaspoons) for the coffee granules in the topping, as I don't care for the taste of coffee. I guess that makes it more of a Chocolate Toffee Cream cake...but people always ask for more!
The day I tried this recipe I swore that this was the most delicious cake I had ever tasted. It was moist, chocolaty, and the topping was not too sweet. I need to try this recipe at least once. It will surely become one of your favorite to serve your family.
Definitely one of my favorites!!
This is about the best cake I've ever had. Worth the time and expense.
I use the Heath Bar chunks that come in a bag like chocolate chips. This is one of my favorite recipes....better than delicious!
I love this cake! My sister would make it for me on request and I was so happy when I found it on here! It's simple and different and oh so tasty.
yes, the 1/2 tsp coffee and the 1 tsp water goes into the heavy cream. I also like to prepare this as a trifle. Pour batter into a large 1"+ deep bar pan to make a thin sheet cake and cube the cake when cool. layer the cake cubes, whipped cream, and toffee bits in a clear trifle bowl. It's very pretty and easier to serve.